The Kitchenarium - Recipes by Jamie Gates

Turkey Shephard’s Oie

I subscribe to the magazine Every Day with Rachael Ray. I love her quick and easy recipes. In the April 2008 issue, Rachael has redone some of our favorite comfort food recipes, making them more figure friendly. One recipe Rachael redid was Shepherd’s Pie that had 311 calories per serving, compared to the 622 it had before. I redid Rachael’s redo with my own even lower calorie and just as tasty Turkey Shepherd’s Pie. I will include Rachael’s recipe and my own. Enjoy!

Ingredients

2 lb yellow-fleshed potatoes

2 T extra virgin olive oil

1 c carrots, cut into 1 in pieces

1 c celery, chopped

1 onion, chopped

1 lb 93 % lean ground turkey

1/4 c flour

1 1/2 c chicken broth

1/2 c canned crushed tomatoes

salt and pepper

3/4 c skim milk

1 1/2 lb baby spinach

Directions

In a large saucepan, combine the potatoes with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot, cover.

In same skillet, heat 1 T olive oil over medium high heat. Add the carrots, celery, and onions. Cook until crisp-tender, 6-7 minutes. Add the turkey and cook, breaking it up, until no longer pink, about 4 minutes. Add spinach and cook until wilted, about 3-5 minutes. Stir in the flour. Add the broth and tomatoes, and simmer, stirring until thickened, about 5 minutes, season with salt and pepper. Ladle the meat mixture into greased 9x13 pan.

Position a rack in the upper third of the oven and preheat to 400. Add the milk to the potatoes and mash. Season with salt and pepper.